"Amazing gelato! Everything tasted super fresh and delicious. The service was great, friendly and welcoming staff. Such a nice spot to stop by, even in a cold day. We’ll be back for the crepes…Highly recommend giving it a try!"

"May it be ice cream or gelato, it's always a treat. Post-lunch dessert is part of our Asian Foodie Brotherhood routine. Gelato and ice cream are similar, but a few key differences determine how they taste and feel: • Ice cream uses more cream, so it usually has 10–18% milk fat. Gelato uses more milk and less cream, often 4–9% fat. • Lower fat lets gelato’s flavors come through more intensely and ice cream is richer, sometimes heavier. • Ice cream is churned faster and incorporates more air, making it lighter and fluffier, while gelato is churned slowly, adding much less air, so it’s denser and silkier. Gelato was developed in Italy, especially during the Renaissance (16th century)."

"This appears to be an outpost of La Copa Loca on 22nd Street, that was already a good ice cream place. This location has the most wonderful flavors, and friendly staff. Games to play while eating your treat, too!"

"I love the unique flavors. Popped in today for a vegan espresso. Loads of taste and I don’t expect to sleep tonight. No worries! Thanks Sandra!"

"They have a lot of interesting flavors (like walnut gelato) and the host was very patient with all the tasting scoops we asked for."